KETO PEANUT BUTTER PIE
NO-BAKE
INGREDIENTS
KETO COOKIE CRUST – 1 ¾ cup Almond Flour – 5 tbsp Cocoa Powder – 1 tsp Vanilla – ⅓ cup Erythritol – ¼ cup Coconut Oil – 3 Tbsp Water KETO PEANUT BUTTER FILLING – 8 oz Cream Cheese – ¾ cup Peanut Butter – 1 tsp Vanilla – ⅓ cup Powdered Erythritol – ¾ cup Heavy Cream
Combining Ingredients
In a mixing bowl, add Almond flour, Unsweetened Cocoa Powder, Erythritol. Then stir in Coconut Oil, Water, and Vanilla. It should get sticky!
1
Press the dough
Press the dough with your fingers. You need to cover the bottom and sides of the pan. Once done, set aside in the fridge.
2
Mix Filling Ingredients
In a large mixing bowl, using an electric beater, beat soft cream cheese with peanut butter, vanilla extract, powdered sweetener, and heavy cream until fluffy.
3
Beat Filling Ingredients
Stop the electric beater and remove the keto no-bake pie crust from the fridge.
4
Spread into the Crust
Stop the beater. Take the Pie Crust out of the fridge. Spread the Peanut Butter filling into the pie crust. Chill for 1 to 2 hours.
5
Decorate
Decorate the Keto Peanut Butter Pie with chopped nuts, chocolate chunks, and melted sugar-free chocolate.
6
Serve
Slice the Keto Peanut Butter Pie and serve fresh or store in a sealed cake box for up to 4 days.
7
NET CARBS FAT PROTEIN
5.7 grams
33 grams
9.3 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Cool: 60 Minutes
KETO PEANUT BUTTER PIE
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